Jiffy Cake(No Muss! No Fuss! Made In The Pan!)
Quick, no‑fuss dark chocolate cake that’s moist and easy to make in a single pan—perfect for a last‑minute dessert or a sweet snack for everyone.
Ingredients
Instructions
- Sift all dry ingredients into a cake pan and flatten them.
- Make three holes in the dry mixture.
- Pour cooking oil into one hole, vinegar into another, and vanilla into the last hole.
- Pour water over everything and mix with a fork until all dry ingredients are moistened, paying special attention to the corners.
- Bake at 350°F for 30 minutes.
- Let the cake cool, then sprinkle with confectioners sugar if desired, cut, and serve.
Tips & Substitutions
For a richer flavor, consider substituting the water with brewed coffee. If you prefer a sweeter cake, you can increase the sugar to 1 1/4 cups. Ensure you sift the dry ingredients well to avoid lumps. This recipe is versatile; try adding chocolate chips or nuts for extra texture. Remember, the cake is meant to be simple, so no need for an elaborate mixing process.
Serving Suggestions
Serve this Jiffy Cake warm or at room temperature, topped with a dusting of confectioners sugar for a touch of sweetness. It pairs nicely with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve alongside Our Favorite Punch for a delightful dessert experience at gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or enjoy cold. This cake also pairs well with whipped cream or ice cream.
Nutrition & Diet Analysis (per serving)
Each serving of Jiffy Cake(No Muss! No Fuss! Made In The Pan!) contains roughly 811 calories, with 5g protein, 51g carbohydrates, and 62g fat. It is an excellent source of vitamin C (24% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 518mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent like xanthan gum for better texture. This adjustment will allow you to enjoy this delightful cake while catering to gluten-free diets.
Can I add frosting to this cake?
Absolutely! While the cake is delicious on its own, you can add a simple chocolate or vanilla frosting if you prefer a sweeter dessert. Just wait until the cake has completely cooled before applying the frosting to prevent it from melting.
Is it possible to double this recipe?
Yes, you can easily double the recipe. Just make sure to use a larger baking pan to accommodate the extra batter. Keep an eye on the baking time, as it may take a bit longer. Test for doneness by inserting a toothpick in the center; it should come out clean.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).